Pp4
On the coast, there are two main harvest seasons: one in the months of December to March in
Eastern and Central Kenya, and one in the months of November to February and May to August
in Western and Northern Kenya. The mango crop in Kenya is mostly affected by two insect pests
(the fruit fly and the mango seed weevil) and two fungal diseases (Powdery Mildew and
Anthracnose), which together account for the majority of the damage. (Refer to Research Gate's
January 2012 report.)
There have been a number of challenges with Kenyan mango cultivation that have resulted in the
underutilization of fresh fruits (Hagos et al., 2019). For the most part, mangoes are consumed
fresh in Kenya, unlike in other areas of the world. Even then, they are only consumed in small
quantities. As a result, the market for fresh mangoes is witnessing a loss in quality as well as a
shortening of the shelf life of the product. We anticipate that the loss will be between 25 and 40
percent of the original investment (Hailu & Worku, 2017). Because, as previously indicated,
there are insufficient processing and preservation capabilities, this is the primary reason. It is
becoming increasingly difficult for them to access profitable markets for their produce as a result
On the coast, there are two main harvest seasons: one in the months of December to March in
Eastern and Central Kenya, and one in the months of November to February and May to August
in Western and Northern Kenya. The mango crop in Kenya is mostly affected by two insect pests
(the fruit fly and the mango seed weevil) and two fungal diseases (Powdery Mildew and
Anthracnose), which together account for the majority of the damage. (Refer to Research Gate's
January 2012 report.)
There have been a number of challenges with Kenyan mango cultivation that have resulted in the
underutilization of fresh fruits (Hagos et al., 2019). For the most part, mangoes are consumed
fresh in Kenya, unlike in other areas of the world. Even then, they are only consumed in small
quantities. As a result, the market for fresh mangoes is witnessing a loss in quality as well as a
shortening of the shelf life of the product. We anticipate that the loss will be between 25 and 40
percent of the original investment (Hailu & Worku, 2017). Because, as previously indicated,
there are insufficient processing and preservation capabilities, this is the primary reason. It is
becoming increasingly difficult for them to access profitable markets for their produce as a result
